5tablespoonunsalted buttercold, grated into small pieces
1cupshredded sweetened coconut
½cupNESTLÉ TOLL HOUSE Premier White Morsels
1 ½cupheavy cream
1tablespoonvanilla extract
For the Glaze
¼cupcoconut milk
1cupsconfectioners' sugarsifted
½tablespoonunsalted buttermelted
¼cuptoasted coconut for topping
Instructions
Preheat the oven to 400 degrees F.
Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
Fold the coconut into the dry mixture along with the NESTLÉTOLL HOUSE Premier White Morsels. Make a well in the center and pour in the heavy cream and vanilla. Fold everything together just to incorporate; do not overwork the dough.
Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
Combine the coconut milk, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze, sprinkle with toasted coconut and let cool.
Notes
I love to make drop scones, just like drop biscuits. No need to get fussy with rolling and cutting perfect triangles.